Brown sugar corn cake

Brown sugar corn cake

Introduction:

Production steps:

Step 1: yeast powder, sugar into the container, add water, stir well. (if the water temperature is about 30 degrees, the temperature will be OK. Don't scald it. If the water temperature is too high, the yeast will lose efficacy.)

Step 2: mix corn flour and low gluten flour

Step 3: add yeast water into the mixed powder and stir well with chopsticks.

Step 4: add half of the chopped jujube into the batter and stir well. (you can also add raisins, cranberries or nuts as you like.)

Step 5: brush a thin layer of oil on the inner wall of the container with a brush

Step 6: pour the batter into the container, cover it with wet gauze, ferment it at about 50 ℃ for about 50 minutes, and about double the height

Step 7: put the remaining jujube on the batter gently, steam it in the pot for 20 minutes, keep it for 5 minutes, then cut it into small pieces after cooling.

Materials required:

Flour: 170g

Corn flour: 30g

Red dates: 6

Rock sugar powder: 10g

Brown sugar: 30g

Yeast powder: 2G

Water: 200g

Corn oil: a little

Note: 1. Corn flour is not corn starch, we should pay attention to distinguish. 2. I use the kind of jujube that can be eaten directly, half of which is mixed into the hair cake, and the other half is slightly larger and put on the surface for decoration. 3. If you don't have rock sugar powder and brown sugar at home, you can directly use 40g white granulated sugar instead. 4. It's better to cut the cake after cooling, and it's easy to break when it's hot. 5. Fagao, soya bean milk, eggs and a few pieces of fruit are suitable for children in the morning, and parents don't have to be so busy in the morning.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet